Resin-based nano-iron oxide-reinforced microbial preparation, its preparation method, and application.

Abstract

This invention relates to a resin-based nano-iron oxide-enhanced microbial preparation, a method for preparing the same, and its applications. In this invention, after mixing resin-based nano-iron oxide, the microbial preparation, and food waste, at room temperature, the resin-based nano-iron oxide enhances the decomposition of food waste by the microbial preparation through multiple actions, including promoting microbial growth, inducing high activity of functional proteases, and accelerating electron transport processes. The alternating aerobic and anaerobic environments allow the microbial preparation to exert its full effect, resulting in high biochemical activity of metabolites. A reaction under room temperature conditions of 3 to 5 hours can achieve a food waste reduction rate of 80% to 99%. This invention is technically simple, consumes little energy, does not cause secondary pollution, and effectively achieves the goals of food waste reduction, resource recovery, and detoxification.

Description

[Technical Field]

[0001] This invention relates to the field of food waste treatment technology, and more specifically to a resin-based nano-iron oxide-reinforced microbial preparation, a method for preparing the same, and its applications. [Background technology]

[0002] In recent years, with the widespread implementation of household waste sorting, the amount of food waste collected and transported in China has surged. Food waste is rich in organic matter, has a high water content, and is nutrient-rich, making it prone to secondary contamination through decomposition. According to statistical data, the amount of food waste generated in China in 2020 reached approximately 130 million tons annually, but only 20% of the total was processed. Strengthening research and application of food waste treatment technology and achieving detoxification and resource recovery of food waste are urgent issues that need to be addressed in the context of waste sorting.

[0003] Currently, the main methods for processing food waste include incineration, grinding and direct wastewater treatment, aerobic composting, and anaerobic fermentation. Incineration is simple and highly efficient, but it requires pre-dewatering and the addition of auxiliary fuel, and tends to generate harmful gases such as dioxins. Grinding and direct wastewater treatment simply turns food waste into sewage and sludge, placing a burden on wastewater treatment systems. Aerobic composting has advantages such as ease of operation and low cost, and can convert food waste into organic fertilizer, but this method requires a large area, has a long processing cycle, and tends to generate secondary pollution such as foul odors and leachates. Anaerobic fermentation produces less secondary pollution and can be converted into biogas for energy use, but it has problems such as complex pre-treatment, a large area to occupy, high investment costs, and a long overall process chain. The important point is that these centralized treatment models are increasingly finding it difficult to adapt to the evolving needs of the situation. At the 2020 National People's Congress and the 13th National Committee of the Chinese People's Political Consultative Conference (the Third Session of the 13th National People's Congress and the Third Session of the 13th National Committee of the Chinese People's Political Consultative Conference), representatives of the People's Congress proposed the formulation of policies to promote decentralized food waste treatment in urban and rural areas nationwide and to encourage and promote the adoption of small-scale decentralized food waste treatment systems. Biodegradation is currently a research focus for food waste treatment and has advantages such as lower cost, lower energy consumption, environmental friendliness, and no secondary pollution compared to the conventional methods mentioned above.

[0004] Therefore, the future direction of the food waste treatment industry will be to rapidly and efficiently process food waste on-site using small to medium-sized food waste treatment facilities that utilize biodegradation methods. [Overview of the Initiative]

[0005] To address the above technical problems, the present invention provides a resin-based nano-iron oxide-reinforced microbial preparation, a method for preparing the same, and its applications.

[0006] To achieve the above objectives, the technical solutions employed by the present invention are as follows.

[0007] The present invention provides a method for preparing a resin-based nano-iron oxide-reinforced microbial preparation, the resin-based nano-iron oxide-reinforced microbial preparation comprising a resin-based nano-iron oxide material and a microbial preparation, the method comprising the steps of preparing the resin-based nano-iron oxide material and culturing the microbial preparation, wherein in the step of preparing the resin-based nano-iron oxide material, styrene is used as a monomer, divinylbenzene as a crosslinking agent, an amino acid protein functional agent is added, and benzoyl peroxide is used as an initiator, the mixture is carried out at a temperature of 80°C to 100°C, and a suspension polymerization reaction is performed for 6 to 10 hours with stirring to obtain a polystyrene resin material, which is denoted as PS. The process includes: taking the PS, adding chloromethyl ether and trimethylamine, controlling the reaction temperature to 40°C to 65°C and the reaction time to 5 to 8 hours to obtain an amino-modified polystyrene resin, which is denoted as PS-N; taking the PS-N, adding an iron salt solution, stirring the reaction at room temperature for 3 to 5 hours, filtering it, placing it in a sodium hydroxide solution, allowing in-situ precipitation while stirring for 5 to 8 hours, and then heat-treating it at 60°C to 80°C for 3 to 5 hours to obtain the resin-based nano-iron oxide material, wherein in the step of culturing the microbial preparation, the bacteria are Bacillus berezensis. The method involves forming a microbial community with *Saccharomyces cerevisiae* as the dominant fungal genus and culturing it in a culture medium under conditions of 10°C to 35°C and 150 rpm to 180 rpm, followed by overnight shaking and collection to obtain the microbial preparation.

[0008] Furthermore, in the step of preparing the resin-based nano-iron oxide material, the amounts of each component used are specifically as follows: 15-20 parts by mass of styrene, 5-12 parts by mass of divinylbenzene, 3-10 parts by mass of amino acid protein functional agent, 1-3 parts by mass of benzoyl peroxide, 15-35 parts by mass of chloromethyl ether, 5-20 parts by mass of trimethylamine, with a solid-liquid ratio of PS to PS-N of 20 g / L to 300 g / L, 3-50 parts by mass of iron salt solution, 1-5 parts by mass of sodium hydroxide solution, with a solid-liquid ratio of PS-N to the resin-based nano-iron oxide material of 50 g / L to 220 g / L, and a mass content of nano-iron oxide in the resin-based nano-iron oxide material of 5% to 30%.

[0009] Furthermore, the amino acid protein functional agent is one or more of lactoglobulin, serum albumin, and lysozyme protein, and the iron salt in the iron salt solution is one or more of FeCl3, Fe(NO3)3, and Fe2(SO4)3.

[0010] Furthermore, in the aforementioned microbial preparation, the relative content of Bacillus berezensis at the bacterial level is 88% to 95%, and the relative content of Saccharomyces cerevisiae at the fungal level is 93% to 97%.

[0011] The present invention further provides a resin-based nano-iron oxide-reinforced microbial preparation manufactured by the above-described method for preparing a resin-based nano-iron oxide-reinforced microbial preparation.

[0012] The present invention further provides the application of the above-mentioned resin-based nano-iron oxide-enhanced microbial formulation in the decomposition of food waste / organic waste.

[0013] Furthermore, the method for decomposing the food waste includes thoroughly mixing the resin-based nano-iron oxide-enhanced microbial preparation with the food waste, stirring at 40-60 r / min, alternating between stirring for 2-5 minutes and letting it stand for 5-10 minutes, controlling the reaction temperature to 15°C-30°C, and completing the decomposition after 3-5 hours of reaction.

[0014] Furthermore, the specific addition amounts are as follows. The amount of food waste is 200 g / L to 500 g / L, the resin-based nano iron oxide is 30 g / L to 50 g / L, the microbial preparation is 5 g / L to 20 g / L, and the mixing ratio of the resin-based nano iron oxide and the microbial preparation is 2.5 to 6.0.

[0015] Furthermore, it includes controlling to alternately perform stirring and standing, and setting the ratio of stirring to standing to 1 to 5, thereby ensuring aerobic and anaerobic environments in the reaction system.

[0016] Furthermore, after the decomposition is completed, the reduction rate of food waste is 80% to 99%, and the solid organic matter is converted into liquid organic acid metabolites. In the resin-based nano iron oxide enhanced microbial preparation, after the enhancement by the resin-based nano iron oxide, the enzyme activities in the microbial preparation can reach 1.2 U / mL to 3.5 U / mL for amylase activity, 0.8 U / mL to 3.0 U / mL for cellulase activity, 0.5 U / mL to 1.9 U / mL for lipase activity, and 6.3 U / mL to 12.8 U / mL for protease activity respectively, and the BOD5 / COD of the metabolic liquid product Cr is 0.50 to 0.90.

[0017] The present invention provides a method for treating food waste enhanced by microorganisms with a nano composite resin as the core, and compared with the prior art, it has the following obvious advantages.

[0018] 1. The microbial preparation has strong decomposition ability. Here, Bacillus cereus produces high amounts of amylase and lipase, and can simultaneously decompose starch, protein, fat and cellulose in food waste. Saccharomyces cerevisiae can efficiently decompose cellulose. This dominant genus with high decomposition ability provides a material basis for the efficient decomposition of food waste.

[0019] 2. The present invention prepares polystyrene resin spheres using styrene, divinylbenzene, and amino acid proteins as raw materials, and then studies and manufactures amino-modified polystyrene resin under the action of chloromethyl ether and trimethylamine. Using the above polystyrene resin as a carrier and an iron salt as a functional agent, resin-based nano-iron oxide with an iron oxide load of 5% to 30% is obtained through alkaline solution precipitation technology. The strengthening effect of resin-based nano-iron oxide is manifested in the following four aspects: 1) It provides an attachment site for microorganisms, and the resulting micro-electric field environment accelerates the growth rate of dominant bacterial species, ensuring biomass for microbial formulations and avoiding multiple additions of microbial formulations. 2) The amino acid structure and strong charging effect of quaternary amino groups at the nano-composite material interface can reconstruct microbial ecosystems, effectively enriching bacteria such as Bacillus berezensis and Saccharomyces cerevisiae, while simultaneously enriching phosphorus sources, nitrogen sources, and organic matter in food waste, providing an interface environment for efficient decomposition and rapid proliferation of microorganisms. 3) The microelectric field environment unique to nanocomposite materials accelerates the rapid transfer of electrons between nanoiron oxides and microorganisms, accelerating the efficient expression of decomposition enzymes and achieving efficient and rapid decomposition of food waste. 4) The system creates a reaction environment in which aerobic and facultative anaerobic conditions alternate through intermittent stirring. Under aerobic conditions, aerobic microorganisms can decompose complex organic matter in food waste into intermediate metabolites. Under anaerobic conditions, nanoiron oxides function as electron acceptors for facultative anaerobic microorganisms, promoting further decomposition of intermediate metabolites by these microorganisms to produce a biochemically usable slurry. The alternating progression of aerobic and anaerobic environments in the system allows the different microorganisms in the microbial preparation to exert their effects fully and shortens the food waste processing cycle.

[0020] 3. The food waste decomposition method related to the present invention can be operated at room temperature, does not require additional heat supply, can be implemented under aerobic and facultative anaerobic conditions by intermittent stirring, has a reaction cycle of only 3 to 5 hours, converts all organic food waste into liquid metabolites, achieves a waste reduction rate of over 99%, and has an annual depletion rate of less than 5% for the nanocomposite material. This demonstrates the advantages of low energy consumption, high efficiency, and no secondary pollution, and can effectively solve the problems of waste reduction, detoxification, and resource recovery in the food waste treatment industry.

[0021] 4. Unlike most biological treatment methods, which have temperature limitations and requirements, the appropriate temperature range for the present invention is only 15°C to 30°C. Below or above this temperature range, microbial activity is significantly reduced or the microorganisms die. In contrast, the appropriate temperature in the prior art is usually 40°C to 80°C, which is significantly different from the present invention. [Modes for carrying out the invention]

[0022] The inventors discovered that biodegradation is a treatment method centered on microorganisms, and while numerous microbial complexes for decomposing food waste have been reported in published patents and literature, the low treatment efficiency remains a bottleneck limiting the widespread application of this method. Since the food waste treatment cycle is generally 24 hours or longer, one of the core challenges of biodegradation is how to accelerate the rate of decomposition / conversion of food waste by microorganisms. In the biological removal process of food waste, the organic matter in the food waste generally needs to undergo a complex conversion process, the essence of which is the electron transfer process from organic matter to the final acceptor. In this process, microorganisms decompose and metabolize the organic matter in the food waste, obtain energy using the electron transport process, complete the accumulation of substances necessary for life and self-replication and prosperity, and thus achieve the goal of reducing the amount of food waste. Therefore, accelerating the electron transport process between microorganisms is key to improving the efficiency of this method. In food waste treatment, anaerobic fermentation technology is the most primary technological solution. Numerous papers and patents report methods to improve the performance of the anaerobic fermentation process by adding carbon materials or metal oxides to enhance electron transfer by microorganisms (e.g., CN113388648A, CN104529116A, CN103773807A). However, this method requires strict anaerobic conditions and often necessitates activation of microbial activity at high temperatures (50°C to 75°C). As a result, the food waste decomposition cycle is only shortened from the original 25-30 days to 15-20 days, making it difficult to fundamentally improve the efficiency of food waste treatment. Therefore, research and development of methods for rapidly decomposing food waste with low environmental demands, especially under aerobic or facultative anaerobic conditions, has significant practical importance and a need.

[0023] Based on this, the method provided by the present invention is based on a microbial formulation, with resin-based nano-iron oxide as the core and carrier. Through the unique charged structure of the carrier and the mediating action of nano-iron oxide, it significantly accelerates the growth of microorganisms and the electron transport process under facultative anaerobic or aerobic conditions at room temperature (15°C to 30°C), improves the activity of functional enzymes in the formulation, and further enables efficient and rapid decomposition of food waste within 3 to 5 hours.

[0024] A first aspect of the present invention provides a method for preparing a resin-based nano-iron oxide-reinforced microbial preparation, the resin-based nano-iron oxide-reinforced microbial preparation comprising a resin-based nano-iron oxide material and a microbial preparation, the method comprising the steps of preparing the resin-based nano-iron oxide material and culturing the microbial preparation.

[0025] Here, the step of preparing the resin-based nano iron oxide material involves mixing styrene as a monomer, divinylbenzene as a crosslinking agent, adding an amino acid protein functional agent, and benzoyl peroxide as an initiator, controlling the temperature to 80°C to 100°C, and carrying out a suspension polymerization reaction for 6 to 10 hours while stirring to obtain a polystyrene resin material, which is denoted as PS.

[0026] The aforementioned PS is collected, chloromethyl ether and trimethylamine are added, and the reaction is carried out while controlling the reaction temperature to 40°C to 65°C and the reaction time to 5h to 8h to obtain an amino-modified polystyrene resin, which is denoted as PS-N.

[0027] The process involves collecting the aforementioned PS-N, adding an iron salt solution, stirring the reaction at room temperature for 3 to 5 hours, filtering it, placing it in a sodium hydroxide solution, allowing in-situ precipitation with stirring for 5 to 8 hours, and then heat-treating it at 60°C to 80°C for 3 to 5 hours to obtain the resin-based nano-iron oxide material. Furthermore, after adding the iron salt solution to the PS-N, the amino acid structure at the resin interface can form a protein-iron complex with Fe.

[0028] The process includes the step of culturing the microbial preparation, in which a microbial community is formed with Bacillus berezensis as the dominant bacterial genus and Saccharomyces cerevisiae as the dominant fungal genus, and the community is cultured using a culture medium under culture conditions of 10°C to 35°C and 150 rpm to 180 rpm, and after overnight shaking culture, the culture is collected to obtain the microbial preparation. Preferably, the culture medium used can be a classic LB medium (lysogeny broth medium).

[0029] A second aspect of the present invention further provides a resin-based nano-iron oxide-reinforced microbial preparation manufactured by the above-described method for preparing a resin-based nano-iron oxide-reinforced microbial preparation.

[0030] A third aspect of the present invention also provides the application of the resin-based nano-iron oxide-enhanced microbial formulation in the decomposition of food waste.

[0031] Specifically, the method for decomposing food waste involves thoroughly mixing the resin-based nano-iron oxide-enhanced microbial preparation with the food waste, stirring at 40-60 r / min, alternating between stirring for 2-5 minutes and letting it stand for 5-10 minutes, controlling the reaction temperature to 15°C-30°C, and allowing the reaction to complete after 3-5 hours. Note that after thoroughly mixing the resin-based nano-iron oxide-enhanced microbial preparation with the food waste, no acclimatization time is required; direct stirring is sufficient.

[0032] Next, the present invention will be described in detail along with embodiments for carrying out the invention.

[0033] Example 1 Weigh 75g of styrene monomer, 25g of divinylbenzene, and 15g of lactoglobulin, mix thoroughly, add 5g of benzoyl peroxide, add 380g of water, and stir thoroughly. Then, gradually raise the temperature to 80°C and carry out the suspension polymerization reaction for 6 hours while stirring thoroughly to obtain polystyrene resin material, PS 15 (15 represents a mass fraction of styrene of 15%), PS 15 20g was weighed and added to a mixed solution of chloromethyl ether and trimethylamine (150g chloromethyl ether, 50g trimethylamine, 800g water). The reaction was carried out at a controlled temperature of 40°C and a reaction time of 5 hours to obtain amino-modified polystyrene resin, PS. 15 -N was written as such.

[0034] PS 15-50g of N was weighed, and 330g of FeCl and 970g of water were added. The amino acid structure at the resin interface formed a protein-iron complex with Fe. The reaction was stirred at room temperature for 3 hours, filtered, and then placed in 500mL of a 1% sodium hydroxide solution. In-situ precipitation was performed for 5 hours with sufficient stirring. Subsequently, heat treatment was performed at 60°C for 3 hours to obtain a resin-based nano-iron oxide material. Here, the loading of nano-iron oxide was 5%.

[0035] The microbial preparation was a microbial community primarily composed of Bacillus belezensis as the dominant bacterium and Saccharomyces cerevisiae as the dominant fungus, and was cultured using classic LB medium. The culture conditions were 10°C and 150 rpm with overnight shaking. After culturing, the relative content at the genus level of Bacillus belezensis was 88%, and the relative content at the genus level of Saccharomyces cerevisiae was 93%. Microbial cells were recovered by centrifugation.

[0036] In a 1L container, 30g of resin-based nano iron oxide material, 5g of microbial cells, and 200g of food waste were added and thoroughly mixed. Without requiring any acclimatization time, the mixture was directly stirred at 40 r / min, with alternating periods of stirring for 2 minutes followed by standing for 5 minutes to ensure aerobic and anaerobic conditions in the reaction system. The reaction temperature was controlled to 15°C, and after 3 hours of reaction, the food waste was reduced by 80%, and the solid organic matter was converted into liquid organic acid metabolites. After reinforcement with the nano iron oxide composite material, the enzyme activity of the microbial community reached 1.2 U / mL for amylase activity, 0.8 U / mL for cellulase activity, 0.5 U / mL for lipase activity, and 6.3 U / mL for protease activity, respectively, and the BOD5 / COD of the metabolic liquid product was measured. Cr The value was 0.50.

[0037] Example 2 Weigh 100g of styrene monomer, 60g of divinylbenzene, and 50g of lactoglobulin, mix thoroughly, add 15g of benzoyl peroxide, add 270g of water, and stir thoroughly. Then, gradually raise the temperature to 100°C and carry out the suspension polymerization reaction for 10 hours while stirring thoroughly to obtain polystyrene resin material, PS 20(20 represents a mass fraction of styrene of 20%) was noted.

[0038] According to the above method, the obtained PS 20 was weighed at 300 g and added to a mixed solution of chloromethyl ether and trimethylamine (350 g of chloromethyl ether, 200 g of trimethylamine, 450 g of water), and the reaction temperature was controlled at 65 °C and the reaction time was controlled at 8 h for reaction to obtain an amino-modified polystyrene resin, and PS 20 was denoted as -N.

[0039] PS 20 -N 220 g was weighed, 500 g of FeCl3 and 500 g of water were added, the amino acid structure at the resin interface could form an Fe and protein iron complex, and a stirring reaction was carried out at room temperature for 5 h. After filtration, it was placed in 500 mL of a sodium hydroxide solution with a mass fraction of 5%, and in-situ precipitation was carried out for 8 h while stirring sufficiently, and then heat treatment was carried out at 80 °C for 5 h to obtain a resin-based nano-iron oxide material. Here, the loading amount of nano-iron oxide was 30%.

[0040] The microbial preparation is a microbial community in which bacteria mainly have Bacillus belezensis as the dominant genus and fungi have Saccharomyces cerevisiae as the dominant genus, and it was cultured using a classical LB medium. The culture conditions were shaking culture overnight at 35 °C and 180 rpm. After culture, the relative content at the genus level of Bacillus belezensis was 95%, and the relative content at the genus level of Saccharomyces cerevisiae was 97%. The microbial cells were recovered by centrifugation.

[0041] In a 1L container, 50g of resin-based nano iron oxide material, 20g of microbial cells, and 500g of food waste were added and thoroughly mixed. Without requiring any acclimatization time, the mixture was directly stirred at 60 r / min, and the process was repeated alternately, first stirring for 5 minutes and then letting it stand for 10 minutes to ensure aerobic and anaerobic conditions in the reaction system. The reaction temperature was controlled to 30°C, and after 5 hours of reaction, the food waste was reduced by 99%, and the solid organic matter was converted into liquid organic acid metabolites. After reinforcement with the nano iron oxide composite material, the enzyme activity of the microbial community reached 3.5 U / mL for amylase activity, 3.0 U / mL for cellulase activity, 1.9 U / mL for lipase activity, and 12.8 U / mL for protease activity, respectively, and the BOD5 / COD of the metabolic liquid product was also measured. Cr The value was 0.90.

[0042] Example 3 Weigh 80g of styrene monomer, 30g of divinylbenzene, and 20g of lactoglobulin, mix thoroughly, add 7g of benzoyl peroxide, add 363g of water, and stir thoroughly. Then, gradually raise the temperature to 85°C and carry out the suspension polymerization reaction for 6 hours while stirring thoroughly to obtain polystyrene resin material. 16 (16 represents a mass fraction of styrene of 16%).

[0043] According to the above method, the obtained PS 16 50g of the material was weighed and added to a mixed solution of chloromethyl ether and trimethylamine (190g chloromethyl ether, 80g trimethylamine, 730g water). The reaction was carried out at a controlled temperature of 40°C and a reaction time of 5h to obtain amino-modified polystyrene resin, PS. 16 -N was written as such.

[0044] PS 20-80g of N was weighed, 100g of FeCl3 and 900g of water were added, and the amino acid structure at the resin interface formed a protein-iron complex with Fe. The reaction was stirred at room temperature for 3 hours, filtered, and then placed in 500mL of a 1% sodium hydroxide solution. In-situ precipitation was performed for 5 hours with sufficient stirring, and then heat treatment was performed at 60°C for 3 hours to obtain a resin-based nano-iron oxide material. Here, the loading of nano-iron oxide was 8%.

[0045] The microbial preparation was a microbial community primarily composed of Bacillus belezensis as the dominant bacterium and Saccharomyces cerevisiae as the dominant fungus, and was cultured using classic LB medium. The culture conditions were 10°C and 150 rpm with overnight shaking. After culturing, the relative content at the genus level of Bacillus belezensis was 88%, and the relative content at the genus level of Saccharomyces cerevisiae was 93%. Microbial cells were recovered by centrifugation.

[0046] In a 1L container, 30g of resin-based nano-iron oxide material, 8g of microbial cells, and 200g of food waste were added and thoroughly mixed. Without requiring any acclimatization time, the mixture was directly stirred at 40 r / min, with alternating periods of stirring for 2 minutes followed by standing for 5 minutes to ensure aerobic and anaerobic conditions in the reaction system. The reaction temperature was controlled to 15°C, and after 3 hours of reaction, the food waste was reduced by 83%, and the solid organic matter was converted into liquid organic acid metabolites. After reinforcement with the nano-iron oxide composite material, the enzyme activity of the microbial community reached 1.4 U / mL for amylase activity, 1.0 U / mL for cellulase activity, 0.7 U / mL for lipase activity, and 6.8 U / mL for protease activity, respectively, and the BOD5 / COD of the metabolic liquid product was also measured. Cr The value was 0.60.

[0047] Example 4 Weigh 85g of styrene monomer, 35g of divinylbenzene, and 25g of lactoglobulin, mix thoroughly, add 9g of benzoyl peroxide, add 346g of water, and stir thoroughly. Then, gradually raise the temperature to 90°C and carry out the suspension polymerization reaction for 7 hours while stirring thoroughly to obtain a polystyrene resin material, PS 17(17 represents a mass fraction of styrene of 17%).

[0048] According to the above method, the obtained PS 17 100g of the material was weighed and added to a mixed solution of chloromethyl ether and trimethylamine (230g of chloromethyl ether, 110g of trimethylamine, and 660g of water). The reaction was carried out at a controlled temperature of 45°C and a reaction time of 6 hours to obtain an amino-modified polystyrene resin, PS. 17 -N was written as such.

[0049] PS 20 -100g of N was weighed, 150g of FeCl3 and 850g of water were added, and the amino acid structure at the resin interface formed a protein-iron complex with Fe. The reaction was stirred at room temperature for 4 hours, filtered, and then placed in 500mL of a 2% sodium hydroxide solution. In-situ precipitation was performed for 6 hours with sufficient stirring, and then heat treatment was performed at 65°C for 4 hours to obtain a resin-based nano-iron oxide material. Here, the loading of nano-iron oxide was 10%.

[0050] The microbial preparation was a microbial community primarily composed of Bacillus belezensis as the dominant bacterium and Saccharomyces cerevisiae as the dominant fungus, and was cultured using classic LB medium. The culture conditions were 15°C and 160 rpm with overnight shaking. After culturing, the relative content at the genus level of Bacillus belezensis was 90%, and the relative content at the genus level of Saccharomyces cerevisiae was 93%. Microbial cells were recovered by centrifugation.

[0051] In a 1L container, 35g of resin-based nano iron oxide material, 10g of microbial cells, and 250g of food waste were added and thoroughly mixed. Without requiring any acclimatization time, the mixture was directly stirred at 45 r / min, with alternating periods of stirring for 3 minutes followed by standing for 6 minutes to ensure aerobic and anaerobic conditions in the reaction system. The reaction temperature was controlled to 20°C, and after 4 hours of reaction, the food waste was reduced by 85%, and the solid organic matter was converted into liquid organic acid metabolites. After reinforcement with the nano iron oxide composite material, the enzyme activity of the microbial community reached 1.8 U / mL for amylase activity, 1.5 U / mL for cellulase activity, 0.9 U / mL for lipase activity, and 7.5 U / mL for protease activity, respectively, and the BOD5 / COD of the metabolic liquid product was also measured. Cr The value was 0.65.

[0052] Example 5 Weigh 90g of styrene monomer, 40g of divinylbenzene, and 30g of lactoglobulin, mix thoroughly, add 11g of benzoyl peroxide, add 329g of water, and stir thoroughly. Then, gradually raise the temperature to 95°C and carry out the suspension polymerization reaction for 8 hours while stirring thoroughly to obtain polystyrene resin material. 18 (18 represents a mass fraction of styrene of 18%).

[0053] According to the above method, the obtained PS 18 150g of the material was weighed and added to a mixed solution of chloromethyl ether and trimethylamine (270g chloromethyl ether, 140g trimethylamine, 590g water). The reaction was carried out at a controlled temperature of 50°C and a reaction time of 7 hours to obtain amino-modified polystyrene resin, PS. 18 -N was written as such.

[0054] PS 20-130g of N was weighed, and 200g of FeCl3 and 800g of water were added. The amino acid structure at the resin interface formed a protein-iron complex with Fe. The reaction was stirred at room temperature for 5 hours, filtered, and then placed in 500mL of a 3% sodium hydroxide solution. In-situ precipitation was performed for 7 hours with sufficient stirring. Subsequently, heat treatment was performed at 70°C for 5 hours to obtain a resin-based nano-iron oxide material. Here, the loading of nano-iron oxide was 15%.

[0055] The microbial preparation was a microbial community primarily composed of Bacillus belezensis as the dominant bacterium and Saccharomyces cerevisiae as the dominant fungus, and was cultured using classic LB medium. The culture conditions were 20°C and 170 rpm with overnight shaking. After culturing, the relative content at the genus level of Bacillus belezensis was 92%, and the relative content at the genus level of Saccharomyces cerevisiae was 94%. Microbial cells were recovered by centrifugation.

[0056] In a 1L container, 40g of resin-based nano iron oxide material, 12g of microbial cells, and 300g of food waste were added and thoroughly mixed. Without requiring any acclimatization time, the mixture was directly stirred at 50 r / min, and the process was repeated alternately, first stirring for 4 minutes and then letting it stand for 7 minutes to ensure aerobic and anaerobic conditions in the reaction system. The reaction temperature was controlled to 25°C, and after 5 hours of reaction, the food waste was reduced by 88%, and the solid organic matter was converted into liquid organic acid metabolites. After reinforcement with the nano iron oxide composite material, the enzyme activity of the microbial community reached 2.5 U / mL for amylase activity, 2.0 U / mL for cellulase activity, 1.5 U / mL for lipase activity, and 10.5 U / mL for protease activity, respectively, and the BOD5 / COD of the metabolic liquid product was also measured. Cr The value was 0.80.

[0057] Example 6 Weigh 95g of styrene monomer, 45g of divinylbenzene, and 35g of lactoglobulin, mix thoroughly, add 13g of benzoyl peroxide, add 312g of water, and stir thoroughly. Then, gradually raise the temperature to 80°C and carry out the suspension polymerization reaction for 9 hours while stirring thoroughly to obtain polystyrene resin material. 19(19 represents a mass fraction of styrene of 19%).

[0058] According to the above method, the obtained PS 19 200g of the material was weighed and added to a mixed solution of chloromethyl ether and trimethylamine (300g chloromethyl ether, 170g trimethylamine, 530g water). The reaction was carried out at a controlled temperature of 55°C and a reaction time of 8 hours to obtain amino-modified polystyrene resin, PS. 19 -N was written as such.

[0059] PS 20 -160g of N was weighed, and 250g of FeCl3 and 750g of water were added. The amino acid structure at the resin interface was able to form a protein-iron complex with Fe. The reaction was stirred at room temperature for 3 hours, filtered, and then placed in 500mL of a 4% sodium hydroxide solution. In-situ precipitation was performed for 8 hours with sufficient stirring, and then heat-treated at 75°C for 5 hours to obtain a resin-based nano-iron oxide material. Here, the loading of nano-iron oxide was 30%.

[0060] The microbial preparation was a microbial community primarily composed of Bacillus belezensis as the dominant bacterium and Saccharomyces cerevisiae as the dominant fungus, and was cultured using classic LB medium. The culture conditions were 25°C and 180 rpm with overnight shaking. After culturing, the relative content at the genus level of Bacillus belezensis was 94%, and the relative content at the genus level of Saccharomyces cerevisiae was 95%. Microbial cells were recovered by centrifugation.

[0061] In a 1L container, 45g of resin-based nano iron oxide material, 14g of microbial cells, and 350g of food waste were added and thoroughly mixed. Without requiring any acclimatization time, the mixture was immediately stirred at 55 r / min, and the process was repeated alternately, first stirring for 5 minutes and then letting it stand for 8 minutes to ensure aerobic and anaerobic conditions in the reaction system. The reaction temperature was controlled to 30°C, and after 5 hours of reaction, the food waste was reduced by 90%, and the solid organic matter was converted into liquid organic acid metabolites. After reinforcement with the nano iron oxide composite material, the enzyme activity of the microbial community reached 3.0 U / mL for amylase activity, 3.0 U / mL for cellulase activity, 1.8 U / mL for lipase activity, and 12.8 U / mL for protease activity, respectively, and the BOD5 / COD of the metabolic liquid product was also measured. Cr The value was 0.90.

[0062] Example 7 Weigh 85g of styrene monomer, 50g of divinylbenzene, and 40g of lactoglobulin, mix thoroughly, add 9g of benzoyl peroxide, add 316g of water, and stir thoroughly. Then, gradually raise the temperature to 90°C and carry out the suspension polymerization reaction for 10 hours while stirring thoroughly to obtain polystyrene resin material, PS 17 (17 represents a mass fraction of styrene of 17%).

[0063] According to the above method, the obtained PS 17 250g of the material was weighed and added to a mixed solution of chloromethyl ether and trimethylamine (320g chloromethyl ether, 50g trimethylamine, 630g water). The reaction was carried out at a controlled temperature of 60°C and a reaction time of 6h to obtain amino-modified polystyrene resin, PS. 17 -N was written as such.

[0064] PS 17-N 190g was weighed, and 3300g of FeCl and 700g of water were added. The amino acid structure at the resin interface formed a protein-iron complex with Fe. The reaction was stirred at room temperature for 4 hours, filtered, and then placed in 500mL of a 5% sodium hydroxide solution. In-situ precipitation was performed for 6 hours with sufficient stirring. Subsequently, the material was heat-treated at 80°C for 4 hours to obtain a resin-based nano-iron oxide material. Here, the loading of nano-iron oxide was 25%.

[0065] The microbial preparation was a microbial community primarily composed of Bacillus belezensis as the dominant bacterium and Saccharomyces cerevisiae as the dominant fungus, and was cultured using classic LB medium. The culture conditions were 30°C and 180 rpm with overnight shaking. After culturing, the relative content at the genus level of Bacillus belezensis was 95%, and the relative content at the genus level of Saccharomyces cerevisiae was 97%. Microbial cells were recovered by centrifugation.

[0066] In a 1L container, 50g of resin-based nano iron oxide material, 16g of microbial cells, and 400g of food waste were added and thoroughly mixed. Without requiring any acclimatization time, the mixture was directly stirred at 50 r / min, and the process was repeated alternately, first stirring for 4 minutes and then allowing to stand for 9 minutes to ensure aerobic and anaerobic conditions in the reaction system. The reaction temperature was controlled to 25°C, and after 4 hours of reaction, the food waste was reduced by 90%, and the solid organic matter was converted into liquid organic acid metabolites. After reinforcement with the nano iron oxide composite material, the enzyme activity of the microbial community reached 2.3 U / mL for amylase activity, 2.8 U / mL for cellulase activity, 1.7 U / mL for lipase activity, and 10.4 U / mL for protease activity, respectively, and the BOD5 / COD of the metabolic liquid product was also measured. Cr The value was 0.70.

[0067] Example 8 Weigh 90g of styrene monomer, 55g of divinylbenzene, and 45g of lactoglobulin, mix thoroughly, add 11g of benzoyl peroxide, add 299g of water, and stir thoroughly. Then, gradually raise the temperature to 100°C and carry out the suspension polymerization reaction for 8 hours while stirring thoroughly to obtain polystyrene resin material, PS 18(18 represents a mass fraction of styrene of 18%).

[0068] According to the above method, the obtained PS 18 300g of the material was weighed and added to a mixed solution of chloromethyl ether and trimethylamine (350g chloromethyl ether, 200g trimethylamine, 450g water). The reaction was carried out at a controlled temperature of 65°C and a reaction time of 8 hours to obtain amino-modified polystyrene resin, PS. 18 -N was written as such.

[0069] PS 20 -220g of N was weighed, and 3400g of FeCl and 600g of water were added. The amino acid structure at the resin interface was able to form a protein-iron complex with Fe. The reaction was stirred at room temperature for 5 hours, filtered, and then placed in 500mL of a 3% sodium hydroxide solution. In-situ precipitation was performed for 7 hours with sufficient stirring, and then heat-treated at 70°C for 4 hours to obtain a resin-based nano-iron oxide material. Here, the loading of nano-iron oxide was 28%.

[0070] The microbial preparation was a microbial community primarily composed of Bacillus belezensis as the dominant bacterium and Saccharomyces cerevisiae as the dominant fungus, and was cultured using classic LB medium. The culture conditions were 35°C and 180 rpm with overnight shaking. After culturing, the relative content at the genus level of Bacillus belezensis was 95%, and the relative content at the genus level of Saccharomyces cerevisiae was 97%, and the microbial cells were recovered by centrifugation.

[0071] In a 1L container, 40g of resin-based nano iron oxide material, 18g of microbial cells, and 450g of food waste were added and thoroughly mixed. Without requiring any acclimatization time, the mixture was directly stirred at 50 r / min, and the process was repeated alternately, first stirring for 4 minutes and then letting it stand for 10 minutes to ensure aerobic and anaerobic conditions in the reaction system. The reaction temperature was controlled to 25°C, and after 4 hours of reaction, the food waste was reduced by 85%, and the solid organic matter was converted into liquid organic acid metabolites. After reinforcement with the nano iron oxide composite material, the enzyme activity of the microbial community reached 2.3 U / mL for amylase activity, 2.8 U / mL for cellulase activity, 1.7 U / mL for lipase activity, and 10.4 U / mL for protease activity, respectively, and the BOD5 / COD of the metabolic liquid product was also measured. Cr The value was 0.70.

[0072] Those skilled in the art will understand that the above embodiments are specific examples for realizing the present application, and that in actual applications, various modifications can be made to their form and details without departing from the spirit and scope of the present application. Those skilled in the art can make such modifications and alterations without departing from the spirit and scope of the present application, and therefore the scope of protection of the present application should be defined by the scope limited by the claims.

Claims

1. A method for preparing a resin-based nano-iron oxide-enhanced microbial preparation, wherein the resin-based nano-iron oxide-enhanced microbial preparation comprises a resin-based nano-iron oxide material and a microbial preparation, and the method comprises the steps of preparing the resin-based nano-iron oxide material and culturing the microbial preparation. Here, the step of preparing the resin-based nano iron oxide material involves mixing styrene as a monomer, divinylbenzene as a crosslinking agent, adding an amino acid protein functional agent, and benzoyl peroxide as an initiator, controlling the temperature to 80°C to 100°C, and carrying out a suspension polymerization reaction for 6 to 10 hours while stirring to obtain a polystyrene resin material, which is denoted as PS. The aforementioned PS is collected, chloromethyl ether and trimethylamine are added, and the reaction is carried out at a controlled temperature of 40°C to 65°C and a reaction time of 5 to 8 hours to obtain an amino-modified polystyrene resin, which is denoted as PS-N. The process involves collecting the aforementioned PS-N, adding an iron salt solution, stirring the reaction at room temperature for 3 to 5 hours, filtering it, placing it in a sodium hydroxide solution, allowing in-situ precipitation while stirring for 5 to 8 hours, and then heat-treating it at 60°C to 80°C for 3 to 5 hours to obtain the resin-based nano-iron oxide material. A method for preparing a resin-based nano-iron oxide-enhanced microbial preparation, characterized by comprising the step of culturing the microbial preparation, wherein the bacteria are of the genus Bacillus berezensis and the fungi are of the genus Saccharomyces cerevisiae, a microbial community is formed, the community is cultured using a culture medium, the culture conditions are 10°C to 35°C and 150 rpm to 180 rpm, and after overnight shaking culture, the community is collected to obtain the microbial preparation.

2. In the step of preparing the resin-based nano iron oxide material, the amounts of each component used are specifically 15 to 20 parts by mass of styrene, 5 to 12 parts by mass of divinylbenzene, 3 to 10 parts by mass of amino acid protein functional agent, and 1 to 3 parts by mass of benzoyl peroxide. The mixture contains 15 to 35 parts by mass of chloromethyl ether, 5 to 20 parts by mass of trimethylamine, and a solid-liquid ratio of PS to PS-N of 20 g / L to 300 g / L. The iron salt solution is 3 to 50 parts by mass, the sodium hydroxide solution is 1 to 5 parts by mass, and the solid-liquid ratio of the PS-N to the resin-based nano iron oxide material is 50 g / L to 220 g / L. A method for preparing a resin-based nano-iron oxide-enhanced microbial preparation according to claim 1, characterized in that the mass content of nano-iron oxide in the resin-based nano-iron oxide material is 5% to 30%.

3. The aforementioned amino acid protein functional agent is one or more of the following: lactoglobulin, serum albumin, and lysozyme protein. The iron salt in the aforementioned iron salt solution is FeCl ３ Fe(NO ３ ) ３ Fe ２ (SO ４ ) ３ A method for preparing a resin-based nano-iron oxide-enhanced microbial preparation according to claim 1, characterized in that it is one or more of the above.

4. A method for preparing a resin-based nano-iron oxide-enhanced microbial preparation according to claim 1, characterized in that the relative content of Bacillus belezensis at the bacterial level is 88% to 95%, and the relative content of Saccharomyces cerevisiae at the fungal level is 93% to 97%.

5. A resin-based nano-iron oxide-reinforced microbial preparation manufactured by the method for preparing a resin-based nano-iron oxide-reinforced microbial preparation according to any one of claims 1 to 4.

6. Application of the resin-based nano-iron oxide-enhanced microbial preparation according to claim 5 in the decomposition of food waste / organic waste.

7. The method for decomposing the aforementioned food waste is: The application according to claim 6, characterized in that the resin-based nano-iron oxide-enhanced microbial preparation and food waste are thoroughly mixed, then stirred at 40 to 60 r / min, and the mixture is controlled to alternate between stirring for 2 to 5 minutes and letting it stand for 5 to 10 minutes, and the reaction temperature is controlled to 15°C to 30°C, and the decomposition is completed after a reaction of 3 to 5 hours.

8. The application according to claim 7, characterized in that the specific amounts added are 200 g / L to 500 g / L of food waste / organic waste, 30 g / L to 50 g / L of the resin-based nano iron oxide, 5 g / L to 20 g / L of the microbial preparation, and the mixing ratio of the resin-based nano iron oxide to the microbial preparation is 2.5 to 6.

0.

9. Furthermore, the application according to claim 7 is characterized by controlling the alternation between stirring and standing, and by setting the ratio of stirring to standing to 1 to 5.

10. After the decomposition is complete, the reduction rate of food waste is 80% to 99%, solid organic matter is converted into liquid organic acid metabolites, and in the resin-based nano-iron oxide-enhanced microbial preparation, after enhancement with resin-based nano-iron oxide, the enzyme activity in the microbial preparation can reach amylase activity of 1.2 U / mL to 3.5 U / mL, cellulase activity of 0.8 U / mL to 3.0 U / mL, lipase activity of 0.5 U / mL to 1.9 U / mL, and protease activity of 6.3 U / mL to 12.8 U / mL, and the BOD of the metabolic liquid products ５ / COD Ｃｒ The application according to claim 7, characterized in that the value is 0.50 to 0.90.

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